Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato

Drying kinetics and quality parameters of potato cubes were evaluated as affected by high pressure processing and hot water blanching. The potato cubes in 1% citric acid solution as immersion medium were pressure treated at 400 MPa for 15 min. Hot water blanching was conducted in boiling water for 3...

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Bibliographic Details
Published in:Drying technology 2005-12, Vol.23 (12), p.2449-2461
Main Authors: Al-Khuseibi, M.K, Sablani, S.S, Perera, C.O
Format: Article
Language:English
Subjects:
Apparent density
blanching
bulk density
citric acid
Color
drying
drying quality
drying rate
drying temperature
Enzyme inactivation
heat transfer
High hydrostatic pressure
high pressure treatment
kinetics
mass flow
mass transfer
potatoes
pretreatment
rehydrability
Rehydration
solutions
texture
water activity
water content
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Summary:Drying kinetics and quality parameters of potato cubes were evaluated as affected by high pressure processing and hot water blanching. The potato cubes in 1% citric acid solution as immersion medium were pressure treated at 400 MPa for 15 min. Hot water blanching was conducted in boiling water for 3 min. Drying kinetics and quality parameters (i.e., rehydrability, texture, color and apparent density) were assessed for the high pressure-treated and water-blanched samples and for dehydrated and rehydrated samples. Drying rates were found to be higher (p 
ISSN:0737-3937
1532-2300
DOI:10.1080/07373930500340734